Moo Goo Gai Pan Recipe 
Chinese Recipes from Razzle Dazzle Recipes

 

Moo Goo Gai Pan

1 pound skinless, boneless chicken breast halves, sliced
2 tablespoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
1/4 teaspoon white pepper
1 pound button mushrooms
1 1/4 cup chicken broth
1 cup peanut oil
1/3 cup thinly sliced bamboo shoots
3/4 cup thinly sliced Chinese cabbage
1/2 teaspoon sugar
2 tablespoons water

Sprinkle chicken with 2 teaspoons cornstarch, rice wine, and pepper. Mix well.

Simmer mushrooms in chicken broth 5 minutes. Drain, reserving broth. Heat oil in a wok.

Add chicken and cook, stirring, just until pieces separate and chicken is no longer pink. Drain into a sieve over a bowl. Return 1 tablespoon oil to the wok.

Add mushrooms, bamboo shoots, and Chinese cabbage. Stir fry 2 minutes.

Add chicken broth and sugar. Bring to a boil. Return chicken to the wok.

Dissolve remaining cornstarch in water and add to the wok. Cook, stirring, until thickened.

Serves 4.

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